Garlic Aoli

This recipe evolved from a sauce served beside fresh grilled trout that I enjoyed in a tiny little restaurant in the Village of Taunton, Devon England.  Fish was simple prepared with fresh ground black pepper, and a squeeze of fresh lemon after it had been grilled in a fish basket over an open flame.  The creamy and spiciness of the aoli was the perfect accompaniment to the fish and its side of boiled new potatoes.

• 4 large roasted garlic cloves, peeled
• 2 large egg yolks
• 1 tsp dry mustard
• 1 cup olive oil
• 2 tbsp Tarragon & Garlic Vinegar

Have all ingredients at room temperature. Combine garlic, egg yolks, & mustard, in blender. Cover and blend at medium speed until smooth. With motor running, remove cover and SLOWLY pour in HALF the oil in a small steady stream. Stop the motor and scrape down sides of jar. Cover and turn to medium speed. Uncover and add vinegar, then remaining oil in slow stream as before, stopping motor to scrape down sides of jar occasionally as sauce thickens. Chill. Serve with hot or cold meat, fish or chicken or instead of mayonnaise.

Enjoy this recipe with:

• Garlic and Herb Lamb
• Slow roasted brisket
• Pretty darn good burgers
• The passion fish

Photo Credit:  Chef's Pencil